Sicilian Bitter Greens Salad

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Next time you're serving pasta for dinner, start with this authentic Italian salad. The greens are tossed with orange segments and brine-cured olives. Gaeta olives, which are Italian, would certainly be appropriate for this dish, but Kalamata olives (which are Greek), are much more readily available in supermarkets.

Total Time: 0:25

Prep: 0:20

Cook: 0:05

Level:
Easy

Serves:
4

Ingredients

2 tbsp. pine nuts or slivered almonds

4 navel oranges

3 tbsp. extra-virgin olive oil

2 tbsp. balsamic vinegar

1 tsp. Dijon mustard

½ tsp. salt

¼ tsp. crushed red pepper flakes

2 bunch arugula

1 bunch watercress

⅓ c. brine-cured olives

Directions

In small skillet, toast nuts over low heat, tossing frequently, 3 minutes, or until golden brown; set aside.

With paring knife, slice off ends of oranges. Standing each orange upright cut off peel and pith beneath in lengthwise strips; discard. Working over a strainer set in a bowl to catch juice, cut between membranes and flesh to separate segments. Squeeze the membranes to extract as much juice as possible.

Measure out 1/4 cup of the fresh orange juice (reserve remainder for another use) and place in large salad bowl. Whisk oil, vinegar, mustard, salt and pepper flaks into bowl until dressing is combined.